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Hygienic Dumplings

A dumpling made with nut milk, flour, eggs, and salt, cooked in a double boiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hygienic Dumplings

Ingredients

Directions

Make the dough

  1. Bring 1 quart of nut milk to a boil in a kettle.

  2. Add 1 teaspoon of salt.

  3. Stir in enough flour to make a stiff mixture, similar to hasty pudding.

  4. Remove the mixture from heat.

  5. Let the mixture cool.

  6. Separate the whites from the yolks of 3 eggs. Beat the whites separately. Beat the yolks separately.

  7. Add the beaten yolks to the cooled mixture.

  8. Gently fold in the beaten whites.

Shape and cook

  1. Spoon the mixture into flour. Roll the spooned mixture to coat it in flour.

  2. Drop the coated mixture into a double boiler with soup.

  3. Continue adding dumplings until all are in.

  4. Cover the double boiler.

  5. Cook for 20 minutes.

  6. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Nut milk
Forms the liquid base that is thickened into the dumpling mixture.
Flour
Thickens the mixture into a stiff dough that holds its shape and coats the dumplings.
Eggs
Add structure and lift; the whipped whites give the dumplings a light, airy texture.

The step that matters

Folding in the beaten whites. Whipped egg whites hold air, which gives lightness. Folding gently keeps that air in; stirring hard would deflate the foam and leave the dumplings dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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